Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. He removes the crusts and then coarsely grinds the sourdough in the food processor. See the recipe for Fried Yellow Tomatoes » Christopher Hirsheimer
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See this Recipe Laurie Smith
Twice-Fried Green Plantains with Garlic Dipping Sauce
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Smashed Cucumbers with Ginger
This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang’s story “The Welcoming Table,” is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »
Russian Pickled Watermelon
The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Stuffed Celery
Hot sauce and worcestershire sauce season the cheesy filling for this dish.
Mango-Habañero Salsa
The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.
Flatbreads with Two Toppings (Laganes)
In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Pickled Jalapeño Deviled Egg
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.
